Such a basic recipe but great results. John originally made this and then I made it myself with the leftover mushrooms. Also from the Tokyo Cult Recipes cookbook.
juice of half a lemon
1 tbsp soy sauce
10 shitake mushrooms
1 1/4 inch daikon, grated
Combine lemon and soy. Clean shitakes. Grill, gills side upward, for seven minutes without touching. Sprinkle with salt. Serve with radish and pour sauce over.